Striving to eat clean, wholesome foods, and lead a healthy lifestyle, in the real world.

Sunday, December 11, 2011

To my mind, if a healthy version of an unhealthy recipe doesn't taste like the original, then it's not really a healthier version. Cream of mushroom soup MUST be creamy and mushroomy, otherwise it's pointless.

I've always loved cream soups, especially cream of mushroom. Unfortunately, it can run the gamut for taste--sometimes it tastes like it's made from a package, and other times, though it may be delicious, it's also terrible for you! Cream of mushroom of course has a use in more than just the bowl--many comfort-food recipes call for it, like casseroles.

I hadn't considered making those kind of comfort-food meals...until I came up with this recipe! It's totally delish and super easy!!

Clean Cream of Mushroom Soup

Ingredients

•1/4 lb dried assorted mushrooms

•1 cup chicken broth

•1 tsp olive oil

•1 cup homo milk

•2 tbsp whole wheat pastry (soft) flour

•1 tbsp Braggs Liquid Amenos/All-Purpose Soy Seasoning

Instructions

Now, I know you're going to see that the milk I say to use is whole milk. In cream soups, one of the things that I think is absolutely necessary is enough of a creamy texture and taste. Of course using cream is out of the question, but to my great surprise and delight, using homo milk gives enough of that creaminess, without sacrificing it being clean. This recipe is 3 servings, so the milk is a measly 2.6 grams of total fat (1.5 sat fat) per serving. To my mind, it's SO worth it!

Make sure you don't accidentally pour out the mushroom soaking liquid. It'll add some serious mushroominess to this soup, which in my opinion is VERY important!

Step 2 – Chop mushrooms into different sizes, then saute the mushrooms over medium heat in the oil until semi-cooked.

Step 3 – Add a couple tbsp of the soaking liquid. Sprinkle the flour over the mushrooms and saute. Most or all of the liquid will be soaked up by the flour. Add the Bragg's Liquid Aminos and saute for a few moments.

Step 4 – Pour the chicken broth into your soup pot.

Step 5 – Add milk and the rest of the mushroom soaking liquid (adds a LOT of flavour!).

Step 6 – Bring to a boil. Reduce heat and simmer for approximately 10 minutes.

Step 7 -- Move the pot from the burner, and let cool for a few moments before serving.

That's it!!

Tips & Bonus Information

My personal tips after making this recipe: Remember "bring to a boil" means that you DON'T actually allow it to boil. Only bring it to the boiling point, and then turn it down. Keep an eye on it, and stir every couple of minutes. It's a quick recipe, so keep near the stove. Also, it makes the texture more interesting if you chop the mushrooms unevenly. I think so anyway! Serve with a salad or some other veggies, a lovely piece of crusty whole grain bread, and you're set!